Venison Stir Fry

Ingredients

• 15 ml (1 tbsp) soy sauce
• 15 ml (1 tbsp) rice wine
• 15 ml (1 tbsp) sesame oil
• 10 ml (2 tsp) corn starch
• 2 venison steaks, cut into thin strips
• 30 ml (2 tbsp) vegetable oil
• 2 garlic cloves, finely diced
• 1 red chilli, washed and finely sliced
• 5cm (2in) fresh ginger root, peeled and julienned
• 100 g (3oz) mangetout, washed
• 100 g (3oz) baby sweetcorn, washed and trimmed
• 15 ml (1 tbsp) light soy sauce
• 15 ml (1 tbsp) honey
• Coriander leaves, for garnishing

Instructions

1. 1

   Mix the soy sauce, rice wine, sesame oil and cornstarch in bowl to form a smooth paste.

2. 2

   Place the venison strips in the marinade and stir until all surfaces are covered with the marinade.

3. 3

   Leave to marinate in the fridge for 2 hours or overnight.

4. 4

   Heat the oil in a large wok and fry the garlic ginger and chilli for 1 minute.

5. 5

   Add the venison and stir fry for 2 minutes or until the meat is almost completely browned.

6. 6

   Add the mangetout and sweetcorn and stir fry for 2 minutes.

7. 7

   Pour in the light soy sauce and honey. Let the mixture bubble for 2 minutes then remove from the heat.

8. 8

   Serve immediately on a bed of white rice and garnish with coriander leaves and fresh chillies.